Hmm, never had a problem getting panna cotta out of our lightly buttered ramekins. Usually a knife, run around the edge is enough to loosen it so it comes out when inverted. I rarely make panna cotta for the B+B but it is a frequent dessert for family during the summer. Perhaps mine is richer than yours and the extra fat helps to loosen it from the ramekin?
1/2 cup half-and-half
1 envelope unflavored gelatin
2 cups heavy cream
1/4 cup plus 2 Tb. Sugar
2” piece vanilla bean, split
grated zest of 1 lemon, optional
Butter 5 1/2-cup ramekins.
Pour gelatin on half-and-half. Stir to dissolve.
In medium-heavy saucepan, mix cream, sugar, vanilla bean and gelatin mixture.
Cook over medium heat, stirring constantly with wooden spoon, until the mixture begins to boil. (Don’t boil over pan!)
Cook until the mixture begins to thicken slightly, then remove the pan from heat and discard the bean.
Stir in lemon zest if desired.
Pour into ramekins, cover with plastic wrap and refrigerate until set (5 hours) or overnight/
To un-mold: run a knife around the sides of the ramekin. Place a serving plate on top and invert the plate. Or dip each mold quickly in hot water and then invert.
Serve with fresh fruit, shaved chocolate or make a caramel sauce..
